Banana Jam. Take six pounds (2.8Kg) of bananas, two pounds (1Kg) of juicy pears, two lemons, and four and a half pounds (2.3Kg) of sugar. Peel and cut up the bananas in small pieces as equal sized as possible. Weigh them. Pare and cut up the pears about the same size as the banana pieces. Put one pound (500g) of sugar, the juice of two lemons, and the pears into a preserving-pan, and, when they boil, add by degrees the rest of the sugar and the bananas. Stir carefully till the jam boils, and then let it boil fast for an hour, keeping it well skimmed. Pour it into jars at once.
Banana Marmalade. Take firm, just-ripe bananas. Peel and slice them evenly into half-inch rounds. Weigh and to each pound (500g) add one pound (500g) of sugar, and the juice and grated rind of one lemon. Place all in a double- boiler. When the sugar is dissolved, place the marmalade in a preserving-pan, and let it heat gradually, stirring and skimming. When it boils, let it boil fast until it thickens and sets. Stir continuously. Put into jars.
Banana and Orange Jam. Take twelve good- sized bananas, slightly under-ripe. Peel and slice them thinly and evenly. Weigh them and add twelve ounces (340g) of sugar for every pound of fruit. Add the pulp and juice of six medium-sized sweet oranges and four lemons. Let all cook slowly together for forty-five minutes. Pour into jars and cover.
Barberry and Apple Jam. This makes a lot of jam, adjust weights accordingly to make less. Take two gallons (9 litres) of ripe barberries. Pick off the stalks, measure the fruit, wash it, and place it in a preserving-pan with just sufficient water to float it. Add one quart (1.1 litre) of treacle, and simmer all till the barberries are soft. Meanwhile, peel, quarter, and core four gallons (18 litres) of ripe sweet apples, and when the barberries are tender, take them out of the syrup with a skimmer. Put the apples into the syrup, and cook till soft. Then lift them out and put them with the barberries. Boil the syrup till it thickens, pour it over the apples and barberries, and let all stand
Bar-le-Duc Currant. Take ripe red and white currants. Pick off the stalks, weigh, and place in a covered preserving-pan. They must heat very gradually, and then simmer for half an hour. Add heated sugar—two cupfuls to each pound (500g) of fruit— and blend it with the fruit by gently shaking the pan. It must not be stirred in, or the fruit will be broken. Let the fruit be kept as hot as possible without boiling, until the sugar is thoroughly melted. Then pour into glass jars and cover immediately.
Bar-le-Duc Grape. Take green grapes. Wipe them clean with a damp cloth, halve them with a sharp knife, and take out the seeds. Now weigh the fruit, and allow pound (500g) for pound (500g) of sugar and fruit. Place the grapes in the preserving-pan, with enough water to float but not to cover them. Let them heat through very gradually, until they almost boil, and then dust in the sugar, in small quantities, letting it dissolve before adding more. If you stir at all, do it as carefully as possible, so as not to break the grapes. It is best to stand the pan on an asbestos mat, to prevent any scorching. Continue to simmer very slowly after all the sugar is in, skimming occasionally, until the syrup will set. Then gently remove the grapes into jars and fill up with the syrup. Cover at once.
Barberry Jam. To each quart (litre) of ripe barberries allow four ounces (115g) of sugar, and mash all together. Boil and skim till no more skimming is needed (this will take an hour at least). The jam can then be put through a sieve or placed in jars as it is.
Barberry Jelly. Take a quantity of just-ripe barberries. Pick off the stems, wash them in a colander, and measure. Place them in a preserving-pan, with one cupful of cold water to every four quarts (4.4 litres) of fruit. Simmer till the juice runs freely. Press the fruit with a wooden spoon and strain off the juice. To every two cupfuls of juice allow the same quantity, or a trifle more, of sugar, and return the juice to the empty preserving-pan to boil for twenty minutes. Heat the sugar in the oven. Add the sugar to the juice. Boil up fast for five minutes. Pour the jelly into glass jars and cover when cold.
Bilberry Jam. Take six pounds (2.8Kg) of ripe bilberries and simmer them (without water) till they are reduced by one-third. Add to them six pounds (2.8Kg) of heated sugar. When this has dissolved, give the jam a boil-up, pour into jars, and cover at once.
Bilberry Jelly. The berries are best for this when not quite ripe. Heat them very slowly, without water, till they are quite pulpy. Strain off and measure the juice. Boil the juice up again and add one pound (500g) of sugar for every pint (600ml) of juice. Let the sugar dissolve. Boil the jelly for a minute or two. Pour at once into jars and cover up.
Blackberry Jam 1. Allow half a pound (250g) of good brown sugar to every pound (500g) of blackberries. Boil the whole together gently for one hour (or till the blackberries are soft), stirring and mashing them well. Pour the jam into jars.
Blackberry Jam 2. To every pound (500g) of fruit allow one pound and a quarter (625g) of loaf sugar. Select well-ripened but sound blackberries. Pick them from the stalks and put the fruit and sugar in a preserving- pan. Simmer for a half to three-quarters of an hour, reckoning from the time the jam simmer all over, carefully removing the scum as it rises. Stir the jam only enough to prevent it from burning at the bottom of the pan, as the fruit should be preserved as whole as possible. Put the jam into jars, and, when cold, cover down. Twelve pints of blackberries will make ten pound-pots of jam.
Blackberry Jam 3. Take equal parts of blackberries and sour apples, which have been peeled, cored, and sliced. Weigh the fruit and place it in a large jar. Cover the jar and stand it in a moderate oven till the fruit is soft, which it should be within an hour. Now turn it into a preserving-pan with three-quarters of a pound (375g) of preserving sugar to each pound (500g) of mixed fruit, and boil for twenty-five minutes, or till the jam will set. By this method no water need be used—an important point if the jam is to keep well. Pour into jars.
Blackberry Jelly 1. Place the berries in a preserving-pan with half a pint (300ml) of cold water to every four pounds (1.8Kg) of fruit. Let the pan stand on the stove till the juice is drawn. This ought to take some hours. Strain off the juice through a jelly-bag, measure it, and add a good three-quarters of a pound (375g) of sugar to every pint (600ml). Boil the juice at once for about three-quarters of an hour, until it jellies. Pour into jars and tie down when cold.
Blackberry Jelly 2. Take sound, ripe blackberries and pick them thoroughly from the stalks. Cook them in water or apple juice which is just sufficient to float them. They can be mashed and bruised in the pan. When they are soft enough, pass them through a fine sieve which will retain all the seeds. Measure and re-heat the juice and add twelve ounces (340g) of heated sugar for every pint (600ml) of juice. Boil until the jelly sets— about forty-five minutes—and pour into jars.
Blackberry Jelly 3. Wipe, core, and slice three pounds (1.4Kg) of sour apples, and place them, with six pounds (2.8Kg) of blackberries, in the preserving-pan, the bottom of which has first been covered with cold water. When the fruit is quite pulped, drain the juice through a muslin bag or hair-sieve, and to every pint (600ml) of juice add three-quarters of a pound (375g) of preserving sugar. Boil juice and sugar for an hour or so, stirring and skimming well. Then pour the jelly into jars.
Blackberry Jelly 4. Put the berries (not quite ripe) in a double-boiler, or in a jar in a saucepan; put cold water in the outer receptacle, and let it heat gradually and boil slowly until the fruit is soft. Strain the juice through a muslin bag and add one pound (500g) of sugar to every pint (600ml) of juice. Boil the juice for twenty- five minutes, heating the sugar meanwhile. Add the sugar to the juice and stir well till it is quite dissolved. Boil up quickly and pour off into jars.
Unripe Blackberry Jelly. The advantage of this recipe is that you can use the blackberries in their red, unripe state, so long as they are a good size. Put the fruit into a preserving-pan, cover it with water, and boil until it is soft enough for the juice to come out freely. Strain it through a fine sieve, and to each pint (600ml) of juice allow one pound (500g) of lump (not preserving) sugar. Boil all together, stirring and skimming now and then, until it will set after about an hour. This will be a red jelly and of excellent taste.
Black Currant Jam 1. To every quart (Litre) of fruit allow two pounds (1Kg) of sugar. Just cover the fruit with water and boil it till tender, then add the sugar, and boil the whole for twenty to thirty minutes. Pour into jars.
Black Currant Jam 2. Stalk and weigh a quantity of just-ripe black currants. Place them in a large bowl and bruise them thoroughly. Do not leave a single berry whole. To every two pounds (1Kg) of fruit add one pound and a half (750g) of crushed sugar. Place all in a preserving-pan and boil not less than half an hour stirring and skimming well. Pour off into heated jars.
Black Currant Jelly. Take just-ripe currants, pick them from the stalks and place them in a large stew-jar. To every five quarts (5.5 litres) of fruit allow one pint (600ml) of water. Tie a paper over the jar and set in a cool oven for two hours, or until the fruit is quite soft. Strain its juice through muslin. To every quart (litre) of juice allow one pound and a half (750g) of sugar broken small. Boil up the juice for twenty minutes, heating the sugar separately meanwhile. Add the sugar to the juice, stirring till it is dissolved, and bring to the boil. Let it boil for ten minutes, stirring well. Pour off into jars.
Black Currant Marmalade. Pick the stalks from ripe black currants, and place the fruit in a preserving pan. Crush them a little and let them simmer gently, stirring and moving them about, till all are quite soft. Strain off about two-thirds of the juice and set aside for making jelly (see Recipe above). Press the remaining juice and fruit through a sieve. This pulp must be weighed and boiled fast for fifteen minutes. Then add twelve ounces (340g) of powdered sugar for every pound (500g) of pulp. Stir well till all is dissolved and let it boil fast for ten minutes or so, continuing to stir. Put into pots or jars.
Cherry and Currant jam. Take one quart and a half (1.7 litres) of red currants. Pick and wash them and place them in a preserving-pan. When the juice runs, mash the fruit with a wooden spoon and strain it through a fine sieve, obtaining as much juice as possible. Stone six quarts (6.6 litres) of cherries, place them in the pan along with four pounds (1.8Kg) of sugar and the currant juice, and let all heat very gradually. When the jam boils, skim it well and let it simmer for a quarter of an hour, then pour into pots and cover.
Cherry Jam 1. Stalk and stone twelve pounds (6Kg) of fresh ripe cherries. Put them in a preserving-pan with one pint (600ml) of red currant juice and eight pounds (3.7Kg) of granulated sugar. Mix thoroughly. Put the pan over a sharp heat and cook for half an hour, stirring and mixing frequently. Pour the mixture into jars when it is thickened and set. Do not cover till cool.
Cherry Jam 2. Tart cherries are the best for this purpose. Stone and weigh the fruit, taking care not to waste any juice. To every four pounds (1.8Kg) of cherries add one pint (600ml) of red currant juice. Simmer till the fruit is tender, then add one pound (500g) of sugar for every pound (500g) of cherries. Boil up, and pour into jars as soon as the jam sets.
Cherry Jam 3. Take ripe, but not over-ripe, cherries; stone them over a bowl and weigh them. Add an equal weight of sugar, and place both in an earthenware or china dish overnight. Next day put the mixture into a preserving-pan and boil until the jam thickens and sets. Put into jars.
Cherry Jam 4. Take four pounds (1.8Kg) of cherries, and stone them carefully so as to save the juice. Place four pounds (1.8Kg) of sugar with three teacupfuls of water in a preserving-pan, and bring to boiling-point. When it has boiled for ten minutes add the cherries and let them boil for thirty minutes. As soon as the jam begins to set pour it into jars.
Cherry Jam 5. Take sound cherries, under rather than over-ripe. Weigh and then stone them. Set aside twelve ounces (340g) of sugar for every pound (500g) of fruit. Heat the cherries slowly in a preserving-pan and bring to boiling-point. Let them simmer for fifteen minutes and then add the sugar. Stir and skim well. Have ready a handful of cherry stones, crushed and steeped in a little water for twenty-four hours. Strain off the liquid and add it to the jam. Boil up the jam until it will set.
Cherry Jelly. This should be made with cherries not quite ripe. Put them in a covered earthenware jar in a slow oven, till the juice is fully extracted; strain and boil the juice till it is reduced to one-third. Measure it and allow one pound (500g) of sugar for each pint (600ml) of juice. Heat the sugar in a separate pan, then add it to the juice, and boil till the jelly sets—about twenty minutes or so. Put into jars.
Crab-apple Jelly 1. Take a quantity of ripe crab-apples. Do not peel, but core them. For every three pounds (1.4Kg) of fruit add one quart (1 Litre) of water. Boil this to a pulp, and strain the juice through a jelly-bag. For each pint (600ml) of juice add three-quarters of a pound (375g) of sugar. Return the juice and sugar to the pan and boil fast until the jelly sets—probably about twenty minutes.
Crab-apple Jelly 2. Cut the required amount of crab-apples in halves and put them in a preserving- pan with enough water to cover them. Let them come to the boil, but not to a pulp. Strain off their juice and to every pint (600ml) of juice add three—quarters of a pound (375g) of white sugar. Boil the juice and sugar for three-quarters of an hour. Pour the jelly into jars.
Cranberry and Crab-apple Jelly. Take three quarts (3 litres) of crab-apples. Cut them up small, but do not peel or core them. Place them in a preserving-pan with barely enough water to cover them, and let them simmer till they are about half done. Add one quart (1 litre) of cranberries, well picked and washed; let all the fruit cook till it is quite tender. Place it in a jelly-bag and leave it to drip all night. Next day measure the juice and place an equal measure of sugar to heat in the oven. Bring the juice to the boil and when it has boiled for twenty minutes, add the sugar, stirring well till it is melted. Boil the jelly fast for three minutes, and pour off into hot glass jars.
Cranberry Jam. For every pound (500g) of the fruit use two pounds (1Kg) of sugar. Pour a little water into a preserving-pan. Add the sugar and then the fruit. Boil gently for twenty minutes, and skim. Pour into jars.
Cranberry Jelly 1. Place four pounds (1.8Kg) of cranberries in a preserving-pan with one quart (1.1 litres) of water. When the fruit is tender strain off the juice, measure, and place it in the empty pan. For each pint (600ml) of juice add twelve ounces, (340g) or a little more, of sugar. Stir and skim till the sugar has dissolved, but the jelly must simmer, not boil. As soon as it sets pour it into jars.
Cranberry Jelly 2. Pick the stalks from one quart (1 litre) of cranberries and add one cupful and a half of cold water. Let this simmer gently for an hour, or until tender. Strain off the juice, and to each pint (600ml) of juice add one pound (500g) of warmed sugar. Boil juice and sugar up again for three to five minutes after sugar is dissolved.
Currant and Raisin Jam. Take two pounds (1Kg) of muscatel raisins. Wash, wipe, stone, and chop them small. Put them in a preserving-pan, and let them heat slowly. Have prepared three quarts (3 litres) of white-currant juice, the fruit of which should have been boiled in a separate pan, mashed, and strained. Add this juice, mixed with three pounds (1.4Kg) of sugar, to the raisins. Stir and mix thoroughly, let it boil, skimming well and stirring continually. When the jam is thick and smooth and sets easily, remove it from the stove and let it cool before placing it into jars.